Arabinoxylan levels of prevalent hard wheat cultivars from Pakistan
Arabinoxylans are the non-starch polysaccharides present in wheat and other cereals that include oats, barley, rye, rice and sorghum. Arabinoxylans are important component of wheat that not only have certain nutraceutical value but also possess properties that influence the processing and baking of wheat based products. Work presented in this book relates with the levels of arabinoxylan fractions in hard wheat cultivars of Pakistan. The information will be useful for the wheat industry in development of functional products and also helps the wheat breeding programs in the development of arabinoxylan-enriched cultivars.
CHF 47.90
Preise inkl. MwSt. und Versandkosten (Portofrei ab CHF 40.00)
V105:
Folgt in ca. 15 Arbeitstagen
Produktdetails
Weitere Autoren: Yousaf, Shahid / Arif, Saqib
- ISBN: 978-3-659-90270-3
- EAN: 9783659902703
- Produktnummer: 37464890
- Verlag: LAP Lambert Academic Publishing
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 64 S.
- Masse: H22.0 cm x B15.0 cm x D0.4 cm 113 g
- Abbildungen: Paperback
- Gewicht: 113
Über den Autor
Dr. Qurrat-ul-Ain Akbar is affiliated with Food Quality &Safety Research Institute (FQSRI) of (PARC) for more than ten years. She had been awarded Ph. D. in 2013 from the department of Food Science & Technology, University of Karachi Pakistan. Cereal Science and technology and Food safety issues are her main areas of expertise.
1 weiteres Werk von Qurrat-ul-Ain Akbar:
Bewertungen
Anmelden